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Deep Fat Frying
● Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep range and hood clean from grease.
Wok Cooking
“Eijl’z::d::;
-
● Use of these types of woks,
without the support ring in
place, is dangerous because
are available at your
local retail store.
‘hewOkisunstable
*
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’’’’’u::j?;:}~
● With the ring inplace, heat
,i:;~~~~~
::::~~~:
will be trapped inside the
ring and may cause darnage to the porcelain cooktop.
HOME CANNING TIPS
Canning should be done on surface units only.
HOWEVER, DO NOT USE LARGE DIAMETER
Pots that extend beyond one inch of surface unit’s
CANNERS OR OTHER LARGE DIAMETER
drip pan are not recommended for most surface
POTS FOR FRYING OR BOILING FOODS OTHER
cooking. However, when canning with water-bath or
THAN WATER. Most syrup or sauce
mixtures—
pressure canner, larger-diameter pots may be used.
and all types of frying-cook at temperatures much
This is because boiling water temperatures (even
higher than boiling water. Such temperatures could
under pressure) are not harmful to cooktop surfaces
eventually harm cooktop surfaces surrounding
surrounding the surface unit.
surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the surface unit,
use smaller-diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact
with the surface unit and take a long time to
boil water.
Flat-bottomed canners are recommended.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your
canner; manufacturers of glass jars for canning,
such as Ball and Kerr; and the United States
Department of Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning
may take longer than expected, even though
directions have been carefully followed.
The process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
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